Picture this: it's a scorcher outside, you're craving something satisfying but don't want to spend hours in the kitchen. What's the answer? Cold Peanut Noodles with Shredded Carrots and Cucumber, of course! I discovered this recipe during a particularly brutal heatwave a few summers back. I was tired of salads and sandwiches, and honestly, just felt utterly uninspired. One evening, rummaging through my pantry, I stumbled upon some rice noodles, a jar of peanut butter, and a lingering cucumber in the fridge. The rest, as they say, is history.
These noodles are far from boring. The peanut sauce is rich, savory, and slightly sweet, perfectly coating the noodles. The shredded carrots and cucumber add a delightful crunch and freshness. It's like a party in your mouth, and everyone's invited! What I love most is how customizable they are. Don't like cucumbers? Swap them out for bell peppers. Want more heat? Add a dash of sriracha. The possibilities are endless!
I’ve messed this up several times trying to dial it in. For instance, don’t forget the sesame oil; it really pulls the other flavors together and amplifies the nutty profile. Another time I added too much garlic. Trust me: three cloves max!
Required Equipments
- Large Mixing Bowl
- Whisk
- Pot
- Colander
- Measuring Cups and Spoons
Cold Peanut Noodles with Shredded Carrots and Cucumber: Frequently Asked Questions
Cold Peanut Noodles with Shredded Carrots and Cucumber
These refreshing Cold Peanut Noodles with Shredded Carrots and Cucumber are a quick, easy, and delicious meal perfect for hot days or when you're short on time. This recipe combines tender noodles with a flavorful peanut sauce and crisp vegetables, creating a balanced and satisfying dish.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by whisking together the peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, sesame oil, honey (or maple syrup for vegan), garlic, and ginger in a large mixing bowl. If the sauce is too thick, add water, one tablespoon at a time, until it reaches a pourable consistency. Pro-Tip: Taste and adjust seasonings as needed. I like mine with an extra pinch of ginger!
- Cook the noodles according to the package directions. This usually involves boiling them in water for 5-7 minutes, but it can vary depending on the type of noodle you're using. Make sure they're not overcooked – slightly al dente is perfect. *oops almost forgot that crucial tidbit.*
- Once the noodles are cooked, drain them immediately in a colander and rinse under cold water to stop the cooking process. This also helps to prevent them from sticking together, which, let's be honest, is always a plus.
- Add the cooled noodles to the bowl with the peanut sauce. Toss everything together until the noodles are evenly coated. This is where things get really good. Make sure every strand gets a loving hug from that flavorful sauce.
- Add the shredded carrots and cucumber to the bowl. Toss gently to combine. You want to distribute the veggies evenly throughout the noodles without bruising them. (If you can't find pre-shredded carrots, shred them yourself using a grater or vegetable peeler).
- Garnish with chopped peanuts and sesame seeds. A little sprinkle of green onions adds a pop of color, too. Now step back and admire your work...you made this!
- Serve immediately or chill in the refrigerator for later. These noodles are fantastic cold, making them ideal for meal prepping or a quick lunch. If chilling, you might want to add a splash of water before serving to loosen the sauce.
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 55g
Fiber: 5g
Calcium: 50mg
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